Shooter's Sandwich

Makes 2 sandwiches

www.ZsusVeganPantry.com

Horseradish-Dijon Sauce:

4 tablespoons Dijon mustard

2 tablespoons prepared horseradish

2 tablespoons vegan mayo (optional - I skipped it)

Filling:

10 ounces mushrooms, cut thick (about 1/4 -inch)

1 bunch kale, tough stems removed and chopped

Sea salt and black pepper

1 tablespoon neutral oil or vegetable broth (I used the oil so the mushrooms can caramelize)

6 garlic cloves, minced

1/2 teaspoon smoked paprika

1 tablespoon reduced-sodium tamari

Other:

4 slices bread, toasted (broiled) on one side

12 slices cucumbers

1. Sauce: Combine the mustard, horseradish and mayonnaise (if using) in a small bowl. Mix well and set aside.

2. Heat a medium skillet over medium heat. Add the mushrooms, season with salt and cook until the mushrooms give off moisture, about 6 minutes. Add the kale and cook for another 5 minutes. Add the oil, garlic, paprika and season with black pepper. Cook until the mushrooms are golden brown but do not burn the garlic. Add the tamari and cook until evaporated, about 1 minute. Remove from heat

3. Assemble the sandwiches: bottom toast, sauce, mushroom mixture, cucumber slices and top toast. Serve immediately.